3-Ingredient Banana Cookies

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www.theconsciousplantkitchen.com

These easy, soft, chewy banana cookies are 100% egg-free, oil-free, and dairy-free and are made with few ingredients.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/3-ingredient-banana-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time12

Total Time22

Servings: cookies

Calories: 73.2kcal

Author: Carine Claudepierre

Ingredients

2 medium Banana (note 1)
¼ cup Maple Syrup (note 2)
1 cup Self-Rising Flour (note 3)

Add-ons - optional but recommended for flavors

⅓ cup Vegan Dark Chocolate Chips
½ teaspoon Cinnamon
¼ teaspoon Salt
1 teaspoon Vanilla Extract

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper, and lightly oil the paper with oil. Set aside.
In a medium-size mixing bowl, mash the banana into a puree. Measure the mashed bananas in measuring cup - you need 1 cup. It is ok if there are a few lumps.
Stir in maple syrup, then stir in the self-rising flour until it forms a wet, sticky cookie dough, similar to banana bread dough.
Scoop out dollops of cookie dough on the prepared tray, leaving 1 thumb of space between the cookies. The cookie won't expand in the oven.
Slightly spread the dough with the back of a spoon into a round cookie shape if desired.
Bake the cookies for 12-15 minutes at 350°F (180°C) until slightly golden on the top.

Notes

Note 1: Make sure you use fresh yellow bananas. If you use ripe bananas, the cookies will be much sweeter.

Note 2: You can use any liquid sweetener you love, like agave syrup, rice syrup, or coconut nectar.

Note 3: 1 cup of self-rising flour equivalent to 1 cup all-purpose flour + 2 teaspoon baking powder. You can make the recipe without baking powder, using all-purpose flour, but the cookies are flat and chewy.

Storage: You can store the cookies in the fridge in an airtight box for up to 3 days.

Gluten-free option: use an all-purpose gluten-free flour blend.

Banana size: you need 2 medium-sized bananas for this recipe. A medium-sized banana, unpeeled, weighs about 118 grams / 4.2 oz. It represents 1 cup + 1/3 cup mashed banana.

Nutrition